Slow Cooker Chicken Stew

Season chicken with salt and pepper. Heat the oil in a large skillet over medium-high heat. Lay 6 chicken thighs in the skillet, skin-side down; cook until golden, about 6 minutes. Flip and continue to cook until the second side is golden, about 3 minutes. Repeat with the remaining 6 thighs. Transfer the chicken to a slow cooker.

Pour off all but 2 teaspoons of the fat left in the skillet and return to medium heat until simmering. Add the onions and 1/4 teaspoon salt; cook, until the onions are soft and translucent, about 4 minutes. Scrape the browned pieces off the bottom of the skillet, but do not remove. Add the garlic, cinnamon, cardamom, lemon juice, and paprika; cook until fragrant, about 30 seconds. Add the apricots, 5 sage leaves, and 3 cups of the chicken broth. Bring to a boil. Transfer the mixture to the slow cooker.

Cover and cook on low until the chicken is almost tender, but not falling apart, about 3 to 4 hours.